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Table 1 Phycocyanin stability (% of PC. content) dw. with different pH and storage temperature after 35 days

From: Phycocyanin content and nutritional profile of Arthrospira platensis from Mexico: efficient extraction process and stability evaluation of phycocyanin

  pH-5 pH-6 pH-7
4 °C 83.04 ± 0.36 92.75 ± 0.69 73.09 ± 0.32
25 °C 14.55 ± 0.03 56.60 ± 0.17 25.64 ± 0.04
 − 20 °C 51.03 ± 2.41 94.32 ± 0.05 98.69 ± 0.32